Smoked Trout Nordic Toasts

  • prep time25 min
  • total time 25 min
  • serves 4

Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is rye bread slathered with a creamy spread (or just butter), and topped with any combination you like. Smoked fish is a classic topping. They make a beautiful first course or addition to a brunch buffet table. 

Recipe by Soo Kim. Brought to you by PC.

48 Ratings
Directions for: Smoked Trout Nordic Toasts


Smoked Trout Nordic Toasts

2 slices À L’Européenne Pumpernickel Rye Loaf

½ cup (125 mL) PC Mayonnaise

2 Tbsp (25 mL) finely chopped PC Fresh Chives

2 Tbsp (25 mL) finely chopped PC Fresh Dill

1 tsp (5 mL) each finely grated lemon rind and lemon juice

1 pinch freshly ground black pepper

1 pkg (150 g) PC Smoked Rainbow Trout

Lemon slices


1 large hard-cooked egg, peeled and sliced

1 radish, thinly sliced

1 mini cucumber, thinly sliced

2 cherry tomatoes, thinly sliced


½ inch (1 cm) length chives

Sprigs of dill


Smoked Trout Nordic Toasts

1. Toast bread lightly; cut each slice in half.

2. Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.


1. Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.

Tips and Substitutions

Per serving: 330 calories, fat 27 g, sodium 540 mg, carbohydrate 10 g, fibre 1 g, protein 12 g

TIP: To hard-cook eggs, place eggs in small saucepan. Add cold water to cover by 1-inch (2.5 cm); bring to a boil. Immediately cover saucepan and remove from heat. Let stand for 15 minutes. Drain and run cold water over eggs until cooled. (Alternatively, refrigerate until cold).

See more: Bread, Breakfast, Brunch, Eggs/Dairy, Fish, Herbs, Tomatoes, Vegetables

More Recipes You'll Love